Legume/grain based food product with prebiotic/probiotic source

ABSTRACT

A minimally processed ready-to-eat legume/grain product is provided containing a significant amount of prebiotic fiber and a probiotic source or is consumed with a probiotic source for the prevention and/or treatment of inflammatory chronic conditions such as inflammatory, autoimmune chronic conditions such as Irritable Bowel Syndrome (IBS), digestive disorders such chronic constipation, gastric acid reflux, diabetes, heart disease, obesity, some type of cancer, malabsorptive disorders, eczema as well mental health disorders such as anxiety disorder. The present invention is suitable for men and woman of all ages.

CROSS-REFERENCE TO RELATED APPLICATIONS

This present application claims priority to, and the benefit of, U.S.Provisional Application Ser. No. 62/093,953 entitled “LEGUME/GRAIN BASEDFOOD PRODUCT WITH PREBIOTIC/PROBIOTIC SOURCE”, filed on Dec. 18, 2014,the entire contents of which are expressly incorporated herein byreference.

STATEMENT RE: FEDERALLY SPONSORED RESEARCH/DEVELOPMENT

Not Applicable

BACKGROUND OF THE INVENTION

1. Technical Field

The present invention relates to a minimally processed ready-to-eatwhole legume/grain based product containing significant amounts ofprebiotic fiber and a probiotic source or is consumed with a probioticsource for the prevention and/or treatment of inflammatory, autoimmunechronic conditions such as irritable Bowel Syndrome (ISB), digestivedisorders such chronic constipation, gastric acid reflux diabetes, heartdisease, obesity, some type of cancer, malabsorptive disorders, eczemaas well mental health disorders such as anxiety disorder.

The present invention is suitable for men and woman of all ages but inparticularly those who are pregnant, breast feeding, young and growingchildren, elderly population, athletes, as well as those who have usedor are using antibiotics, prescription and non-prescription drugs.

2. Description of the Related Art

The World Health Organization defines probiotics as “livemicro-organisms which, when administered in adequate amounts, confer ahealth benefit on the host”. Digestive or gut microbiota consists oftens of trillions of micro-organisms. The microbiota includes at least1,000 different species of known bacteria with more than 3 milliongenes. Microbiota can weigh up to 2 kg of an individual's body weight.Such organisms are collectively referred to as probiotics.

The World Health Organization defines prebiotic fiber as “a selectivelyfermented ingredient that allows specific changes, both n thecomposition and/or activity in the gastrointestinal microflora thatconfers benefits upon the host's well-being and health”. Essentially,prebiotic fiber acts as a food for probiotic micro-organisms and thuscontrols the growth of beneficial bacteria. The prebiotic fiber andprobiotic micro-organisms have a synergistic relationship that isfundamental for the health of a user's digestive system and consequentlyfor the maintenance of overall health.

The synergetic relationship between prebiotic fiber and probioticmicroorganism is believed to be crucial to maintain the good health of ahost.

Recent clinical studies have established the health promoting effects ofprobiotics which serve as a metabolic booster, enhance sportsperformance, are anti-inflammatory, promote antimicrobial activity,reduce gastrointestinal infections, improve lactose metabolism, exhibitantimutagenic and anticarcinogenic properties, enhance heart health,possess antidiarrheal properties, stimulate the immune system, alleviateinflammatory bowel disease, and suppress Heliobacterphylori infection.Additionally, probiotic-rich microflora has been shown to play animportant role in the prevention and treatment of obesity, diabetes, andsome cancers. These significant health benefits of probiotics haveresulted in significant interest in the development and marketing offood products that contain probiotics. In addition, the demand for foodand beverage products containing probiotics is anticipated to experiencesubstantial growth in the future. Dietary sources and dietary forms ofprobiotics are numerous including but not limited to yogurt and yogurtdrinks either cultured naturally or infused with a specific probioticstzain, fermented foods such as sauerkraut, kimchee or any other readyto eat forms including probiotic infused bars, cereals, snacks, andbeverages. A variety of supplements, containing combinations of variousprobiotic strains are also available in the marketplace.

Clinical evidence indicates that a major factor to determine thefunctionality, growth, and viability of a diverse probiotic populationis the ingestion of prebiotic fiber. In this regard, prebiotics havebeen found to play a significant role in promoting the various healthbenefits of probiotics. Basically, prebiotic fibers act as a food forprobiotic microorganisms. Without prebiotics, probiotic flora will notflourish in the digestive tract of user. However, current prior art foodproducts have failed to identify, promote, and address the beneficialrelationship between prebiotic fiber and probiotic bacterial sources ina legume form.

The family of prebiotic fiber generally consists ofGalactooligosaccharides (GOS) which includes Raffinose FamilyOligosaccharides (RFO), sugar alcohols, and Fructan (which, in turn,includes fiuctooligosaccharides (FOS) and resistant starch (RS)). Acommon type of Fructan is Inulin which is found in natural plantproducts such as chicory root, Jerusalem artichoke, onion, garlic, andleek and, to a smaller extent, in wheat and wheat products. Recently,Inulin has been introduced in some food products to improve the textureand/or mouth feel of the product and, in some instances, to lower thefat content of the food product.

In contrast to Inulin, GOS, which includes RFO, sugar alcohols, andresistant starch, is found primarily in legumes and more particularly invarious types of lentils and grains. In this regard, a quantity of 100 gof lentils can provide about 13 g of prebiotic fiber. The fiberconcentration in legumes and grains can additionally be maximizedthrough selective breeding and locational sourcing. In spite of thisprebiotic fiber concentration, the prebiotic potential of legumes andgrains has been substantially overlooked with only a few food productshaving been developed to utilize their prebiotic and nutritionalpotential.

As such, a substantial need in the art exists to develop and minimallyprocessed legume/grain based product containing a significant amount ofprebiotic fiber together with a probiotic source or designed to consumedwith a probiotic source to improve user health.

BRIEF SUMMARY OF THE INVENTION

The present invention specifically identifies and provides a functionalfood product having a symbiotic relationship between prebiotic fiber andprobiotic bacteria and further identifies that the daily consumption ofboth prebiotic and probiotic sources is beneficial in the prevention andtreatment of a variety of inflammatory chronic conditions such as IBS,diabetes, heart disease, obesity, and eczema among others. Further, thedaily consumption of probiotic and prebiotic sources has been found toreduce the impact of typical side effects caused by use of antibioticsand intake of highly processed food ingredients in one's daily diet

The present invention provides a functional food product (i.e., a foodproduct derived from a whole food source) and includes prebiotic fiberswhich are believed to be essential for the growth and survival ofprobiotic microorganisms. Various natural sources for such prebioticsare utilized such as legumes and grains which are high in GOS and whichcontains RFO, RS and Fructan. Similarly, natural sources of chicoryroot, agave, onion, garlic and Jerusalem artichoke may be utilized whichare rich in FOS. Further, botanical/biological, pharmaceutical and/ornutraceutical ingredients can be added preferably in powder, granular orextract form. The resultant legume/grain based functional food productof the present invention therefore utilizes legumes and grains eitheralone or in combination as the major ingredient to provide a substantialamount of total prebiotic fiber to aid in probiotic digestion.

The present invention contemplates the manufacture of the legume and/orgrain based product via processes that minimize nutrient loss duringcooking and dehydration. The present invention additionally contemplatesinfusion or enrobing of the legume/grain product with various additivessuch as botanical, pharmaceutical and/or nutraceutical ingredientsincluding, but not limited to, chicory root based Inulin,anti-inflammatory turmeric and/or one or more probiotic strains. Theresultant food product provides a minimally processed, ready-to-eat,instant legume/grain based functional food product that contains asignificant amount of lactobacillus coagulants, chicory based Inulin,and total fiber, a significant portion of which is prebiotic fiber.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other features and advantages of the various embodimentsdisclosed herein will be better understood with respect to the followingdescriptions and drawings, in which like number refer to like partsthroughout, and in which:

FIG. 1 is a flow diagram of a preferred method of producing thelegume/grain based food product with a prebiotic/probiotic source of thepresent invention derived primarily from legume products;

FIG. 2 is a flow diagram legume/grain based food product withprebiotic/probiotic source of the present invention derived primarilyfrom grains.

DETAILED DESCRIPTION OF THE INVENTION

The detailed description set forth below is intended as a description ofthe presently preferred embodiments of the invention, and is notintended to represent the only form in which the present invention maydeveloped or utilized. It is to be understood, however, that the same orequivalent functions may be accomplished by different embodiments thatare also intended to be encompassed within the spirit and scope of thepresent invention. It is further understood that use of relational termssuch as first, second, and the like are used solely to distinguish onefrom another entity without necessarily requiring implying any actualsuch relationship or order between such entities.

The present invention preferably provides a minimally processed,ready-to-eat, legume/grain based fu food product containing asignificant amount of prebiotic fiber and preferably a probiotic sourceor which is designed to be consumed with a probiotic source for theprevention and/or treatment of inflammatory chronic conditions such asIBS, diabetes, heart disease, obesity, and eczema. For purposes of thispatent application, the terms “minimally processed” and/or “minimalprocessing” will be defined in accordance with USDA standards, namely,minimal processing means the product was processed in a mannex that doesnot fundamentally alter the product. In this regard, the Applicantsbelieve that superior nutritional benefits are obtained by utilizingwhole natural legume/grain products in the manufacturing process asopposed to extracts of legume/grain products. However, both minimallyprocessed whole natural legume/gram products and/or legume/grain productextracts are contemplated herein.

For purposes of this invention, probiotics will be defined as livemicroorganisms which when administered in adequate amounts, confer ahealth benefit on a user. Prebiotics will be defined as non-digestiblesubstances that provide a beneficial physiological effect on a user byselectively stimulating the favorable growth or activity of a limitednumber of indigenous probiotic bacteria. Legumes shall be defined asalseeds grown in a pod including, but not limited to, lentils, peas,beans, and peanuts.

The legume/grain based food product with prebiotic/probiotic sources ofthe present invention derived primarily from legume based product isillustrated in FIG. 1. By way of example and not limitation, a preferredlegume source comprises lentils. However, all legumes are contemplatedherein. As shown in FIG. 1, the legumes are cleaned by conventionaltechniques are then either washed in a water, bath or stream or washedin a conventional dry process. Subsequently, the legumes are soaked tohydrate the legume. Preferably, the legumes are then cooked anddehydrated by a process that minimizes nutrient loss. Preferred cookingand dehydration processes are disclosed n U.S. Pat. No. 4,735,816entitled “Dehydrated Refried Bean Product and Methods of Manufacture”and U.S. Pat. No. 6,090,433 entitled “Leguminous Snack Food and Processof Making the Same”, both of which are commonly owned by the assignee ofthe subject application, the disclosures of which are expresslyincorporated herein by reference. The '816 cooking and dehydrationprocess form the cooked legume into a flake configuration. The productof the '433 cooking and dehydration processing leave the legumeessentially whole form. However, those having ordinary skill in the artwill recognize that other conventional cooking and dehydration processesto produce whole legumes are expressly contemplated herein including butnot limited to pressure cooking, puffing, infra-red cooking, andatmospheric steaming.

As shown in FIG. 1, during the cooking process, the legumes may beinfused with either botanical, pharmaceutical and/or nutraceuticalingredients. Such infused ingredients can be in either powder, granularor extract form. By way of example and not limitation, such ingredientsmay include carotenoids such as beta carotene, lutein, zeaxanthin and/orlycopin. Additional ingredients may include dietary fiber including, butnot limited to, insoluble fiber, soluble fiber, beta glucan, inulin,prebiotic and/or probiotic compounds. Other exemplary ingredientsinclude fatty acids such as monounsaturated fatty acid, polyunsaturatedfatty acids, Omega 3 fatty acids, conjugated linoleic acid and mediumchain fatty acids. Flavonoids such as anthocyanins, flavanols,procyanidins, proanthocyanidins, flavanones and flavonols includingquercetin and sulforaphane are additionally contemplated herein. Inaddition, minerals such as calcium, magnesium, potassium and selenium aswell as phenolic acids including caffeic acid and ferulic acid can beutilized as added ingredients. Further, plant stenols, phytoestrogensincluding, but not limited to, isoflavones and lignans as well assulphides and sulthiols and water and fat soluble vitamins arecontemplated herein.

After cooking, with or without the infusion of botanical, pharmaceuticaland nutraceutical ingredients, the whole and/or flaked legumes aresubjected to a conventional drying process to reduce their moisturecontent. Conventional drying processes such as air drying, oven dryingand/or sun drying are contemplated herein. After drying, the legumes canbe enrobed in various conventional ways such as coating, dipping orspraying processes with the same or similar botanical, pharmaceuticaland/or nutraceutical ingredients defined in relation to theabove-referenced infusion process.

Although not by way of limitation, the applicant has found that theinfusion and/or enrobing steps preferably include a common type offructan found abundantly in chicory root, Jerusalem artichoke, onion,garlic and leek and in smaller quantities in wheat and wheat products.The applicant has additionally found that preferred additive forinfusion or enrobing of the legume product includes turmeric which is apowerful antioxidant, antimicrobial, anticancerous, andanti-inflammatory compound. Those skilled in the art, however, willrecognize that other known antioxidants and anti-inflammatory compoundssuch as By way of example and not limitation, such ingredients mayinclude carotenoids such as beta carotene, lutein, zeaxanthin and/orlycopin. Additional ingredients may include dietary fiber including, butnot limited to, insoluble fiber, soluble fiber, beta glucan inulin,prebiotic and/or probiotic compounds. Other exemplary ingredientsinclude fatty acids such as monounsaturated fatty acid, polyunsaturatedfatty acids, Omega 3 fatty acids, conjugated linoleic acid and mediumchain fatty acids. Flavonoids such as anthocyanins, flavanols,procyanidins, proanthocyanidins, flavanones and flavonols includingquercetin and sulforaphane are additionally contemplated herein. Inaddition, minerals such as calcium, magnesium, potassium and selenium aswell as phenolic acids including caffeic acid and ferulic acid can beutilized as added ingredients. Further, plant stenols, phytoestrogensincluding, but not limited to, isoflavones and lignans as well assulphides and sulthiols and water and fat soluble vitamins arecontemplated herein. Further, the applicant has found that the additionof recent probiotic strain compounds which have been developed toenhance the effects of prebiotics are contemplated during the enrobingstep. By way of example and not limitation, one of such probioticstrains is the ganedenBC30 probiotic strain manufactured by GanedenBiotech and Schiff Nutrition, the disclosure of which is expresslyincorporated herein by reference. However, those having skill in the artwill recognize that other probiotic strains are contemplated herein. Theresultant enrobed legume product may then be packaged as shown inFIG. 1. Alternatively, the resultant dried legume product can bepackaged or be ground via conventional techniques into either a powder,granulated or nugget form prior to packaging.

Referring to FIG. 2, a preferred process for forming the legume/grainbased food product with probiotic/prebiotic source derive primarily fromgrains is illustrated. Although all grains are contemplated herein,preferred grain candidates include rice, oats, barley, quinoa, cornwheat, millet, and buckwheat. As with the legumes, the grains arecleaned and subjected either to a dry process or washing process and aresubsequently soaked to hydrated the same. Conventional cookingtechniques may then be employed which may or may not include an infusionof the botanical, pharmaceutical and/or nutraceutical ingredientspreviously recited in relation to the legume process, the whole orflaked grains may then be dried utilizing conventional techniques.

After drying, the grains may be enrobed with the same or similarbotanical, pharmaceutical and nutraceutical ingredients referred to inrelation the legume process and proceed to packaging. Alternatively, thedried grains may be packaged or subjected to a grinding process whichforms the grains into a powder or granulated or nugget configuration.The ground product may then be packaged for later consumption.

Although both the legume based product illustrated in FIG. 1 and thegrain based product illustrated in FIG. 2 can be packaged and consumedindividually, the present invention additionally contemplates the mixingand/or blending of the legume derived product with the grain derivedproduct in blending steps shown in both FIGS. 1 and 2. Depending upondesired constituency, the percentage of blending between legume derivedand grain derived products can be varied.

The legume/grain based food product of the present invention can be usedin a variety of dietary applications such as baby food, breakfast foods,snack items, as an ingredient in soups, stews, salads, smoothie mixesand as a ready-to-eat meal. A preferred dietary use is as an additive ortopping for conventional probiotic source foods such as yogurt. As iswell known, yogurt comprises a natural probiotic source and by combiningthe use of the legume/grain based prebiotic food product of the presentinvention, the symbiotic effect of the prebiotic and probioticrelationship established. Those skilled in the art will cognize,however, that the legume/grain based prebiotic food product of thepresent invention can additionally be utilized in all conventional foodproduct preparations.

The applicant has found that by adding a 2 ounce quantity of the legumederived (lentil) prebiotic functional food product of the presentinvention to a conventional sized serving of yogurt, the protein countincreased by as much as 18 percent per single serving with additionalincreases in micronutrients such as iron, folate, potassium, and solubleand nonsoluble fiber. Further, the prebiotic fiber contained in thelegume derived (lentil) prebiotic food product of the present inventionserves as a food for probiotic bacteria consumed in the form of yogurtand supplements. Those skilled in the art will recognize that thelegume/grain based food product with prebiotic/probiotic source of thepresent invention is suitable for consumers across their lifespanranging from prenatal state to beyond. The prebiotic and probioticcontaining legume/grain product of the present invention is believed tobe advantageous to those who are suffering from the most digestive tractrelated disorders such ulcerative colitis, IBS, gas, bloating, andconstipation, inflammatory, autoimmune chronic conditions such IBS,digestive disorders such chronic constipation, gastric acid reflux,diabetes, heart disease, obesity, some type of cancer, malabsorptivedisorders, eczema as well mental health disorders such as anxietydisorder.

The present invention is suitable for men and woman of all ages and maybe utilized throughout their lifetime ranging from the prenatal stage tobeyond.

The particular embodiment shown and described herein are by way ofexample and for purposes of illustrative discussion of the embodimentsof the present invention only and are presented in the cause ofproviding what is believed to be the most useful and readily understooddescription of the principles and conceptual aspects of the presentinvention. In this regard, no attempt is made to show more details as isnecessary for a fundamental understanding of the disclosure, thedescription disclosed herein making apparent to those skilled in the arthow the several embodiments of the presently disclosed invention may beembodied in practice.

What is claimed is:
 1. A functional food product comprising: a wholelegume/grain food product having a prebiotic source ingredient.
 2. Thefunctional food product of claim 1 further comprising a probiotic sourceingredient.
 3. The functional food product of claim 2 further comprisinga pharmaceutical ingredient.
 4. The functional food product of claim 2further comprising a botanical ingredient
 5. The functional food productof claim 2 further comprising a nutraceutical ingredient.
 6. A method offorming a functional food product with a prebiotic/probiotic sourcecomprising the steps of: a. selecting a whole legume; b. cooking thewhole legume; c. adding a prebiotic source to the whole legume; and d.drying the whole legume.
 7. The method of claim 6, wherein the prebioticsource is added during the cooking of the whole legume.
 8. The method ofclaim 6, wherein the prebiotic source is added after drying of the wholelegume.
 9. The method of claim 6 further comprising the steps of: a.selecting a whole grain; b. cooking the whole grain; c. drying the wholegrain; and d. blending the dried whole grain with the dried wholelegume.
 10. The method of claim 9, further comprising the steps ofadding a prebiotic source to the whole grain.
 11. The method of claim10, wherein the prebiotic source is added to the whole grain during thecooking of the whole grain.
 12. The method of claim 10, wherein theprebiotic source is added to the whole grain after drying of the wholegrain.
 13. A functional food product comprises: a cooked whole legume;and b. a prebiotic source ingredient carried by the cooked whole legume.14. The functional food product of claim 13 further comprising: aprobiotic source ingredient carried by the cooked whole legume.
 15. Thefunctional food product of claim 13 further comprising a cooked wholegrain.
 16. The functional food product of claim 15 further comprising aprebiotic source ingredient carried by the cooked whole grain.
 17. Thefunctional food product of claim 13 further comprising: a probioticsource to be consumed with the functional food product.